Mark Bittman came up with this super recipe that can serve 4 as a main course or 8 as a starter.
The dish draws its color from parsley and its impact from chilies, scallions, and mostly garlic. (Can’t have too much garlic!)
Shrimp is the perfect candidate for this green sauce: it can withstand high heat, it gives off some juices while it cooks, and its pink hue is absolutely gorgeous when surrounded by the flecks of green.
You can serve this with pasta, rice or bread to mop up the sauce, or just a simple green salad if you’re Paleo/Whole 30.
6 cloves garlic, peeled
⅓ cup extra virgin olive oil
6 scallions, trimmed and chopped
1 cup parsley, leaves and thin stems
2 pounds shrimp, peeled
Salt and pepper to taste
4 dried chilies or a few pinches of crushed red chili flakes, or to taste
⅓ cup stock (shrimp, fish or chicken) or white wine or water
Heat the oven to 500 degrees.
Combine the garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add the scallions and parsley and pulse until the mixture is minced. Toss with the shrimp, salt, pepper and chilies.
Put shrimp in a large roasting pan. Add the liquid and place the pan in the oven.
Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.